Diary of a Foodie

Wednesday, August 20, 2014

Parmesan Zucchini Sticks

Do you have zucchini coming out of your ears? This time of year, gardens seem to producing an overly abundant amount of zucchini and I'm always looking for another way to get my kids to eat. vegetables. This is a great way to eat more vegetables in a non-fried form. Try them today!

Parmesan Zucchini Sticks

1 large, or 2 medium sized zucchini
1 cup flour
2 tsp Kosher salt
1 tsp black pepper
1 egg
2 cups panko bread crumbs
1/2 c grated Parmesan cheese
2 tsp dried parsley leaves
extra virgin olive oil

Cut zucchini in half lengthwise and in half down the middle to create 4 equal pieces. Then take each piece and cut into matchsticks. You'll need 3 bowls to make a dredging station. In the first bowl, mix together the flour, salt and pepper. In the second bowl, whisk together the egg with 2 TSBP water. In the third bowl, mix together Panko, Parmesan and parsley leaves. Dredge zucchini sticks in the flour, then the egg wash, then directly into the Parmesan panko. Set aside on a clean plate while you get all the sticks dredged. Heat 3 TBSP olive oil in a non stick skillet over medium high heat. Once oil heats to about 350 degrees F, saute the sticks about 2 minutes per side, or until golden brown. Drain on paper towels and serve with marinara sauce or ranch.

TIP: Don't want to saute? Sprinkle the dredged sticks with a bit of olive oil and bake at 425 degrees F for about 15-20 minutes, or until golden brown.

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